To-Die-For Buttermilk Pound Cake

Sasha Kamen

By
@roaming

This is some serious pound cake - heavy, dense and delicious. Change it up by omitting the lemon extract, or substitute 1/4 to 1/2 teaspoon almond extract for the lemon. Iced with any powdered sugar glaze you like or plain, this cake is addicting.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
Makes one 9" or 10" tube or Bundt cake.
Cook:
1 Hr
Method:
Bake

Ingredients

3 c
all purpose flour
1/4 tsp
baking soda
1/2 tsp
salt
1 c
butter (2 sticks)
3 c
sugar
6
eggs
1 tsp
vanilla extract
1 tsp
lemon extract
1 c
buttermilk

Step-By-Step

1Preheat oven to 325 F. Grease and flour a 9" or 10" tube or bundt cake pan.

2Measure 3 cups flour by spooning lightly into measuring cup and level off. Stir together flour, baking soda, and salt. Set aside.

3In a large mixing bowl, cream butter and sugar well. Beat in eggs one at a time. Add extracts and beat mixture until very light and fluffy, up to four minutes.

4Gradually add flour mixture to egg mixture alternately with the buttermilk.

5Carefully pour batter into prepared pan. Gently smooth the top surface of the batter with a rubber spatula.

6Bake in preheated oven. DO NOT open oven door until after one hour. When cake begins to pull away from the sides of the pan, it is done. NOTE: Some ovens will require longer baking than others.

7Let cake cool in the pan for 10 minutes, then turn out on a wire rack to finish cooling. If cake doesn't want to release completely from the pan, tap lightly on top and sides of the upside-down pan with a spoon.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern